Entree: United States – Tennessee, Southern United States – Cornbread-stuffed Pork Chops

Serving Size: 4

Approximate Time

Prep 45 min

Cook 40 min

Additional 10 min

Total 1 hr 35 min

Ingredients

- 4 bone-in pork chops, approx. 8 oz (225 g) each
- 1 1/2 tsp (7 g) kosher salt, divided
- 3/4 tsp (2 g) black pepper, divided
- 1 tsp (5 g) smoked paprika
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) unsalted butter, divided

Skillet cornbread (makes about 4 cups crumbled; use leftover or make fresh)
- 1 1/4 cups (150 g) yellow cornmeal
- 3/4 cup (95 g) all-purpose flour
- 2 tbsp (25 g) granulated sugar
- 1 tbsp (15 ml) baking powder
- 1 tsp (5 g) kosher salt
- 1 1/4 cups (300 ml) buttermilk (or 1 1/4 cups milk plus 1 tbsp vinegar)
- 2 large eggs
- 2 tbsp (30 g) unsalted butter, melted (for batter)

Stuffing
- 3 cups (about 300 g) crumbled cornbread (from above)
- 4 slices (about 2 oz / 60 g) bacon, chopped
- 1 small yellow onion, finely diced, about 1 cup (150 g)
- 1 rib celery, finely diced, about 1/2 cup (60 g)
- 1/2 cup (75 g) frozen or fresh corn kernels
- 1 tbsp (15 g) unsalted butter (for sauté)
- 1 large egg, beaten
- 1/2 cup (120 ml) chicken broth, plus 1 1/2 cups (360 ml) additional chicken broth divided
- 1 tbsp (3 g) chopped fresh thyme or 1 tsp (1 g) dried thyme
- 2 tbsp (8 g) chopped fresh parsley
- 1/4 tsp (1 g) cayenne pepper or to taste (optional)

Green beans
- 12 oz (340 g) green beans, trimmed
- 1 tbsp (15 ml) olive oil
- 2 cloves garlic, smashed and thinly sliced
- Salt and pepper to taste

Pan gravy
- Reserved pan drippings plus
- 2 tbsp (30 g) unsalted butter
- 2 tbsp (16 g) all-purpose flour
- 1 1/2 cups (360 ml) chicken broth (from ingredient total above)
- 1/4 cup (60 ml) heavy cream (optional, for richness)
- Salt and black pepper to taste

Other
- Toothpicks or kitchen twine for securing

Instructions

Short Description:
Bone-in pork chops are butterflied and filled with a savory Southern-style cornbread stuffing with bacon, onion, and sweet corn, then seared and finished in the oven with a pan gravy and roasted green beans to complete a hearty main course.

Regional Notes:
This Tennessee/Southern variation centers the region's love of cornbread by using a crumbled skillet cornbread as the stuffing base and adds bacon and sweet corn for classic Southern flavor. The chops are finished with a brown pan gravy (a common Southern finishing touch) and served with simple roasted green beans rather than a plated starch to keep the cornbread stuffing as the starch component.

1. Preheat the oven to 375°F (190°C). If making cornbread: heat a 9-inch cast-iron skillet or ovenproof skillet over medium heat, add 2 tbsp (30 g) melted butter to batter and pour batter into the hot skillet; bake until golden and a toothpick comes out clean, about 18–22 minutes. Cool, then crumble to measure 3 cups (about 300 g) for the stuffing. (If using leftover cornbread, skip this step.)
2. Cook bacon in a skillet over medium heat until crisp, about 6–8 minutes. Remove bacon with a slotted spoon and drain on paper towels; reserve 1–2 tbsp bacon fat in the skillet for searing (add vegetable oil if fat is scant).
3. In the same skillet, add 1 tbsp (15 g) butter and sauté the onion and celery over medium heat until softened, about 6 minutes. Add corn and cook 2 minutes more. Remove from heat and let cool slightly.
4. In a large bowl combine the crumbled cornbread, cooked bacon, sautéed vegetables, beaten egg, 1/2 cup (120 ml) chicken broth, thyme, parsley, smoked paprika, cayenne if using, and 3/4 tsp (3.5 g) kosher salt and 1/4 tsp (0.5 g) black pepper. Stir until moistened—mixture should hold together but not be soggy. Adjust with a tablespoon more broth if too dry.
5. Butterfly each pork chop: lay chop flat and cut a pocket into the thickest side without cutting through, creating a pouch. Season inside and out with remaining 3/4 tsp (3.5 g) kosher salt and 1/2 tsp (1 g) black pepper.
6. Stuff each chop with about 3/4 to 1 cup (about 100 g) of the cornbread mixture, pressing gently, and close the pocket. Secure openings with toothpicks or tie with kitchen twine.
7. Heat an ovenproof skillet over medium-high heat and add reserved bacon fat and 2 tbsp (30 ml) vegetable oil if needed. When shimmering, sear the stuffed chops 2–3 minutes per side until well browned (sear edges briefly as well). Transfer skillet to the oven. If your skillet is small, transfer chops to a baking sheet and use the skillet later for gravy.
8. While chops roast, toss trimmed green beans with 1 tbsp (15 ml) olive oil, sliced garlic, salt and pepper on a rimmed baking sheet and place them in the oven alongside the pork. Roast green beans 12–15 minutes until tender-crisp and lightly blistered.
9. Roast the pork chops in the oven until an instant-read thermometer inserted into the thickest part of the chop (not the stuffing) reads 145°F (63°C), about 12–18 minutes depending on thickness. Remove chops to a cutting board and tent with foil to rest 5–8 minutes (internal temp will rise slightly).
10. Meanwhile make the pan gravy: return the skillet with drippings to medium heat (if you transferred chops to a baking sheet, use the skillet you seared in). Add 2 tbsp (30 g) butter and melt. Whisk in 2 tbsp (16 g) flour and cook 1–2 minutes until lightly browned. Gradually whisk in 1 1/2 cups (360 ml) chicken broth, scraping browned bits, and simmer until slightly thickened, 3–5 minutes. Stir in 1/4 cup (60 ml) heavy cream if using, and season to taste with salt and pepper.
11. Remove toothpicks or twine from chops. Plate each chop with a generous spoonful of pan gravy, and divide roasted green beans among plates. Garnish with chopped parsley if desired.
12. Serve hot. Leftover chops refrigerate up to 3 days; reheat gently to avoid drying the pork.